Pattanam Pakoda – Madras Pattanam Pakoda Recipe – Tea Kadai Pattanam Pakoda Recipe – Medhu Pakoda Recipe – South Indian Snacks – Pattinam Pakada (பட்டணம் பக்கோடா) as its called colloquially is nothing but Medhu Pakoda…a popular street side snack mostly sold by local Tea kadai’s in Town (referred as pattanam) The home style version normally involves just rice flour and gram flour while the street vendors add in Pottukadalai Maavu (roasted gram flour)which adds that special touch making it tasty as well as keeping it crispy for longer time. #pattanampakodarecipe #medhupakodarecipe #பட்டணம்பக்கோடா

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Pattanam Pakoda

Pattanam Pakoda – is a popular street side snack, an instant version of Pakoda primarily made combination of flours, onion and spices… typically seen in tea kadai shops.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Snack, tea time

Cuisine: Indian, madras, south indian, Tamilnadu

Keyword: evening snacks, medhu pakoda recipe, methu pakoda, pattanam pakoda recipe, teakadai snacks, teatime snacks

Servings: 2 inch pakodas

Author: Mullai Madavan

Ingredients

1/2 cup rice flour / arisi maavu
1/2 cup bengal gram flour / kadalai maavu
1/2 cup roasted gram flour / pottukadalai maavu
1 tablespoon butter / vanaspathi / shortening anything works (at room temperature)
1/4 teaspoon baking soda
1/2 cup water approx
1/4 cup Onion (sambar vengayam / pearl onions ) 1/4 cup roughly sliced
1 teaspoon green chilli minced
1 teaspoon ginger minced
1 teaspoon red chilli powder
1/4 teaspoon asafoetida / perungayam
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 teaspoon salt approx , add an extra pinch
1 tablespoon coriander leaves chopped
6 leaves curry leaves chopped
1 cup oil for deep frying

Instructions

Take butter and baking soda in a bowl and mix well with your hands to make a smooth paste.
Add in the rice flour, gram flour and roasted gram flour along with salt. Rub well to combine them to form a crumbly texture mix.
Assemble all the other ingredients – whatever onion you use, try to slice them thinly. Mince the green chillies, ginger, coriander leaves and curry leaves. Any fat like butter, vanaspati, vegetable shortening, ghee at room temperature works for this recipe. This is keep the outer texture crispy for long and inner texture soft.
Add onion, green chilli, ginger, asafoetida, red chilli powder, cumin seeds, fennel seeds, coriander and curry leaves.
Sprinkle water little by little to combine. Do not mash or press to knead… just combine gently to make a semi soft mixture.
Mean while heat oil in kadai…
Loosely press the dough and shape them into balls or just roughly press to form a dumpling…
Deep fry them in oil over medium flame until he outer crust turns golden brown and crisp. A good dough will yield cracks on the surface of the pakoda… it shouldn’t look smooth.
Once done, strain excess oil by placing them on a paper towel.
Serve right away with a cup of tea. This pakoda keeps crisp for few hours so you are good to go!

Notes

Adding pottukadalai maavu is the key to this recipe… which keeps it crisp a little longer. The crust will be crunchy and crisp, dough inside will be soft with rava like texture because of that addition of baking soda.

Beating baking soda well with butter will get you the right inside texture…so make a frothy paste with it.

Take butter and baking soda in a bowl. MIXED VEGETABLE PAKORA

Mix well with your hands to make a smooth paste. YAM PAKODA

Add in the rice flour, gram flour and roasted gram flour along with salt.
Rub well to combine them to form a crumbly texture mix.

Assemble all the other ingredients – whatever onion you use, try to slice them thinly. Mince the green chillies, ginger, coriander leaves and curry leaves. Any fat like butter, vanaspati, vegetable shortening, ghee at room temperature works for this recipe. This is keep the outer texture crispy for long and inner texture soft. CARROT PAKODA

Add onion, green chilli, ginger, asafoetida, red chilli powder, cumin seeds, fennel seeds, coriander and curry leaves.

Sprinkle water little by little to combine. Do not mash or press to knead… just combine gently to make a semi soft mixture. Mean while heat oil in kadai…

The dough should look like this…kind of crumbly soft.

Loosely press the dough and shape them into balls or just roughly press to form a dumpling…

Deep fry them in oil over medium flame until he outer crust turns golden brown and crisp. CABBAGE PAKODA

A good dough will yield cracks on the surface of the pakoda… it shouldn’t look smooth. The above picture is half fried…seehow thoseonions popping out with cracks…thats how it should look. Keep frying over medium flame until it turns golden. PALAK PAKODA

Once done, strain excess oil by placing them on a paper towel.

Serve right away with a cup of tea. This pakoda keeps crisp for few hours so you are good to go!

Notes

Adding pottukadalai maavu is the key to this recipe… which keeps it crisp a little longer. The crust will be crunchy and crisp, dough inside will be soft with rav like texture because of that addition of baking soda. Beating baking soda well with butter will get you the right inside texture…so make a frothy paste with it.